Carrot and Walnut Freekeh Cake

March 22, 2016 0 comments

Dessert for the whole family


250g Vegetable oil
5 each Eggs
120mls Water
260g Carrot, grated
280g Crushed walnuts
500g Raw sugar
280g Cake making flour
190g Wholewheat flour
10g Baking powder
10g Bicarbonate soda
10g Baking powder
25g Milk powder
5g Salt
3g Mixed spice
80g Freekeh flour


(Serves 1 cake)

  1. To make the lemon cheese fudge icing, soften the cream cheese and butter, then mix together with the caster sugar for 2 minutes on a medium speed.
  2. Add the lemon juice and mix for a further 1 minute, or until the juice is evenly spread through the mixture.
  3. Sieve all of the dry ingredients into a bowl. Add all of the remaining ingredients (except the walnuts) and mix together on a medium speed for 5 minutes, then on a fast speed for a further 1 minute to form a batter.
  4. Add the crushed walnuts to the batter and mix in by hand.
  5. Place the batter in a paper lined tin 18cm wide x 35cm length x 6cm depth. Bake at 190°C for 60-70 minutes. Decorate the top of the cake with the lemon cheese fudge icing and cut into slices to serve.
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